Carbonnade of Beef

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This Belgian stew, like many stews, benefits from sitting for a day or two, during which time the flavors settle still further into a harmonious whole. So think about cooking this dish on the weekend for a weekday dinner.

Total Time: 2:55

Prep: 0:25

Cook: 2:30

Level:
Moderate

Serves:
6

Ingredients

4 tbsp. olive oil

2½ lb. beef chuck

¼ c. flour

2¼ lb. Spanish olives

3 carrots

3 clove garlic

1 bottle dark Belgian beer

¾ c. chicken broth

2 tbsp. tomato paste

1 tsp. salt

¾ tsp. dried thyme

¼ tsp. Freshly ground black pepper

.13 tsp. ground allspice

Directions

In 5-quart non stick Dutch oven or large flameproof casserole, heat 1 tablespoon olive oil over medium-high heat. Dredge beef in flour, shaking off excess. Saute one-third of meat about 3 minutes per side, or until browned all over. With slotted spoon,transfer to large bowl. Repeat two more times with remaining beef, using 1 tablespoon oil per batch.

Preheat oven to 350 degrees F.

Reduce heat under Dutch oven to medium low. Add remaining one tablespoon oil, onions, carrots, and garlic, and cook, stirring occasionally, about 25 minutes, or until onions are golden brown and very tender. Return beef (and add any juice that has collected in the bowl) to pan, add beer, broth, tomato paste, salt, thyme, pepper and all spice, and bring to a boil.

Cover the Dutch oven, place in the oven, and bake 1 hour and 45 minutes, or until meat is very tender.